Raw Veggie Kabobs

by Susan on April 24, 2011

It has been a rough spring all around. We have been having late season snows, cold, and sleet. Somehow the grass is starting to turn green and tiny little buds are appearing on the trees. I love this time of awakening. The ponds go from frozen circles of ice to open water, alive with the sounds of frogs chirping and ducks quacking.

At the slightest hint of warmth, I start thinking about summer food. I have always loved veggie kabobs on the grill, but the grill isn’t a part of my repertoire any more. I choose to opt out of the carcinogenic smoke and char associated with it. But that doesn’t mean I can still have my favorite kabobs! A nice marinade, a little trip to the dehydrator, and you can have one of your favorite summer dinners!

These are pictured with one of my favorites, forbidden rice. It isn’t raw but extremely healthy with more antioxidants that blueberries!

Raw Veggie Kabobs

Marinade

1/4 cup nama shoyu
1/4 cup olive oil
2 tablespoons agave or maple syrup

1. Whisk together all ingredients.

Kabobs

1 red pepper
1/2 fresh pineapple
2 zucchinis
1 sweet onion
2 cups mushrooms

1. Cut all veggies in chunks.
2. Thread on skewers.
3. Brush with marinade and dehydrate for 45 minutes, starting at 145 then reduce to 115 for two to three more hours.

Tagged as: gluten free, healthy recipes, raw food, raw food diet, raw food recipes, vegan

{ 15 comments… read them below or add one }

Pure2raw twins April 24, 2011 at 2:00 pm: Love this!! Never made raw kabobs before, yum!
kelli April 24, 2011 at 8:01 pm: gorgeous!
Michelle April 25, 2011 at 10:11 am: Can you tell me more about the forbidden rice?
Raw Foothills April 25, 2011 at 10:26 am: What kind of rice is that?
Susan April 25, 2011 at 10:33 am: I talk about it in the post.
Susan April 25, 2011 at 10:33 am: I will be writing a post on it soon.
ramona April 25, 2011 at 2:28 pm: This looks yummie. I am sure my not-raw-family would it it, too.
Maha April 25, 2011 at 4:37 pm: The veggies Look Great! I love black rice. Is that what it is?
Catherine April 25, 2011 at 4:41 pm: I would like to learn more about the forbidden rice as well.
The veggies do look marvelous!
Patricia Robinett April 25, 2011 at 6:46 pm: Ummm!!! I just discovered forbidden rice. LOVELY. very tasty. Susan, you are SUCH an inspiration in SO many ways – and thanks to the internet you are an inspiration to many people. THANK YOU for being you.
Elizabeth April 25, 2011 at 7:13 pm: Looks fantastic and truly amazing.
Peace and Raw Health,
Elizabeth
dee April 25, 2011 at 11:28 pm: Have you tried cooking the rice in coconut milk? It is my favor way to cook it.
Mindy April 27, 2011 at 9:53 am: LOVE this idea. Is forbidden rice the same as black? I’ve cook with that—yum
Susan May 6, 2011 at 5:59 pm: THANK YOU SO MUCH! Your recipies are GREAT!
I made the kabobs tonight – SOOOO DARN GOOD !
AND
VERY pretty on the plate – even the meat eaters were impressed !
Thanks again !
Susan
Virginia Grabowski November 10, 2011 at 4:38 pm: I am an aspiring vegan raw food/wellness author and teacher, and I am really impressed with your work.
The website is especially great but the dishes! Fab.
Great job!
V-